Barbecue Pulled Pork Sandwich
*Salt and Pepper
*2-3 lb. trimmed boneless Boston pork butt or blade roast
*2 tablespoons vegetable oil
*One bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce
*6 Sandwich Buns
*Optional – Cole Slaw
1.Rub salt and pepper over a 2-3 lb. trimmed boneless Boston pork butt or blade roast. Heat 2 tablespoons vegetable oil over medium-high heat in a heavy ovenproof cooking pot with a lid. Brown the roast on all sides.
2.Cover pot and roast in a preheated 325 degree F oven for 2 1/2-3 hours until the pork can be pulled apart with a fork.
3.Shred the pork, removing excess fat, and toss with 1 bottle of Stonewall Kitchen Roasted Peach Whiskey Sauce.
4.Serve warm on a sandwich bun – as an option, top with coleslaw.
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